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Beef and avocado rice bowl

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This deliciously healthy beef and avocado rice bowl recipe is ready in just 30 minutes.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting time
Beef and avocado rice bowl


  • 500g Coles Graze Grass-Fed Beef Rump Steak
  • 2 tsp sesame oil
  • 1 bunch asparagus, woody ends trimmed, halved diagonally
  • 2 x 250g pkts microwavable brown rice
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 avocado, peeled, stoned, thinly sliced
  • 250g cherry tomatoes, halved
  • 60g baby rocket leaves
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp brown sugar
  • 1 tsp sesame oil, extra
  • 2 tsp sesame seeds, toasted
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Brush the beef with oil and season well. Cook for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Cook the asparagus, turning, for 2 mins or until charred.
  2. Step 2

    Meanwhile, heat the rice following packet directions. Divide among serving bowls.
  3. Step 3

    Arrange the beef, asparagus, cucumber, avocado, tomato and rocket over the rice in the bowls. Place the soy sauce, lime juice, sugar and extra sesame oil in a screw-top jar. Shake well to combine. Drizzle over the beef mixture in the bowls. Sprinkle with sesame seeds and serve with lime wedges.